Ingredients
Main Ingredients
- 1 1/2 cups brown lentils
- 1/2 large onion, diced
- 2 tablespoons red curry paste
- 1 tablespoon sugar (optional)
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 2 cloves garlic, minced
- 1-inch knob of ginger, minced
- A few good shakes of cayenne pepper
- 2 cups water
- One 14-ounce can tomato sauce
- 1 teaspoon coarse salt (more to taste)
- 3/4 cup coconut milk
- 2 tablespoons butter or ghee (optional)
- Cilantro for garnishing
- Rice for serving
Instructions
- Prepare Ingredients: Dice the onion, mince the garlic and ginger, and measure out all your spices and other ingredients to have them ready.
- Load the Instant Pot: Place the brown lentils, diced onion, red curry paste, optional sugar, garam masala, curry powder, turmeric, garlic, ginger, cayenne pepper, water, tomato sauce, and coarse salt into the Instant Pot.
- Pressure Cook: Seal the Instant Pot and cook on high pressure for 15 minutes. After cooking, let the pressure release naturally by allowing it to sit undisturbed for 10 minutes to ensure lentils are tender and flavors meld.
- Finish the Curry: Open the lid carefully, stir in the coconut milk and butter or ghee if using. Taste and adjust the seasoning by adding more salt or spices as preferred.
- Serve: Serve the red curry lentils hot over rice, garnishing with fresh cilantro for a bright finish.
Notes
- You can omit sugar for a less sweet version or adjust according to taste.
- Butter or ghee adds richness but can be skipped for a dairy-free option.
- Ensure natural pressure release for best texture; quick release might leave lentils undercooked.
- Use brown lentils, not red or green, as they hold shape better with pressure cooking.
- Adjust cayenne pepper for your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian-inspired
- Diet: Vegetarian
